Gluten-free foods seem to be popping up everywhere. Is this just another diet fad?
Just five years ago, asking your server for gluten-free choices would get you the proverbial blank stare. Today it's more likely to elicit a menu page of choices. Family chains, some fast-food outlets, even ball park vendors, now include gluten-free options. Why are millions of Americans suddenly eschewing wheat?
Are paleo recommendations to avoid grains and legumes due to anti-nutrient content predicated in science or founded in fear mongering? An evidence-based analysis of the good, the bad, and the ugly when it comes to lectins, phytates, and autoimmune disease
Why is it important to recognize gastrointestinal inflammation? A look at the central role of the duodenum for our health.
Sayer Ji, the author of "The Dark Side of Wheat," discusses the emerging viewpoint that wheat represents a human species-specific intolerance that should be universally avoided.
Could gluten's toxicity extend to the nervous system, producing symptoms identical to classical Parkinson's disease? A compelling case study adds to a growing body of research indicating that wheat's neurotoxicity is greatly underestimated.
Are grains toxic for everyone? Is gluten-free enough to protect your health?
A new study links wheat and gluten consumption to weight gain and type 1 diabetes, confirming an already extensive body of research already establishing this connection.
Could common complaints of bloating, abdominal tenderness and indigestion following a meal, and even the increasingly prevalent complaint lazily labeled 'irritable bowel syndrome' by conventional medicine, be worsened -- even caused -- by consuming wheat?
Current research indicates a clear relationship between a mother's sensitivity to gluten and the mental health of her child.
People often balk at the concept that a gluten-free diet may improve the condition of autistic children. For so many who have tried it, the proof is not in academic publications but in the (gluten free) pudding. Nothing is more compelling than seeing improvement with your own eyes, not even a randomized, double-blinded clinical trial.
Could two of the Western world's most popular foods - wheat and cow's dairy - be depleting you of your antioxidants and altering your DNA expression in a harmful way?
The myth that you need to have 'bad genes' to experience intestinal damage from consuming wheat was disproven years ago.
A radical new perspective on wheat's harmful properties has been proposed, which instead of looking at it as just a wholesome food that some people have problem consuming, perhaps it should be considered a pathogen with similar mechanisms of harm to viruses or bacteria.
If you have ever wondered why you should not eat wheat, this article is for you!
Gluten exposure in women wishing to have a baby has recently been confirmed to play a role in making this a distressing and expensive chapter in their lives.
The mainstream media is now declaring 'gluten sensitivity' is an imagined condition -- this in spite of millions worldwide adopting a gluten and wheat free diet. What's going on?
Wheat could be driving more than your digestive system crazy.
While wheat is well known to wreak havoc on the gastrointestinal health of genetically susceptible folks, such as those with celiac disease, and more recently, irritable bowel syndrome, new research published in the journal Psychiatry Research indicates that sensitivity to one of the components in wheat known as gliadin could be driving some into states of acute mania.
Many of us ate wheat and gluten-containing products from infanthood into adulthood, unaware of the many adverse health effects that came with this socially–sanctioned dietary practice, until our bodies forced us to fully appreciate the darker side of wheat.
Now, having thrust a baguette into the glutinous heart of the wheat monster, many of us have bodies that are still recovering from its ravages.
Here we present you with the evidence of the universal harm of gluten.
Ancient Roman soldiers were punished either with decimation or deprivation of their wheat rations. What does this tell us about the addictive power of wheat?
Food addictions are not strictly “psychological” problems, but have a hard-wired, organic component. Many of the most commonly consumed foods in Western culture actually contain narcotic properties associated with the presence of psychoactive chemicals that bind to opioid receptors in the nervous system.
Discussing the challenges and misunderstandings about what makes for a healthy glutenfree lifestyle with the example of a grain-free Paleolithic diet.
Research indicates that the consumption of wheat contributes to the growth of pathogenic bacteria in our gut.
The globe-spanning presence of wheat and its exalted status among secular and sacred institutions alike differentiates this food from all others presently enjoyed by humans. Yet the unparalleled rise of wheat as the very catalyst for the emergence of ancient civilization has not occurred without a great price